Method

Season the flour with salt and pepper and paprika, roll the shanks in the seasoned flour. Heat the olive oil in a saucepan large enough to hold the shanks and gently brown them on all sides, remove and add the onions, carrots and celery to the same saucepan and sauté till translucent, add the garlic, bay leaves and rosemary with the wine and stock and bring to the boil, return the lamb shanks to the saucepan and simmer gently until the meat is tender. Stir in the red currant jelly and serve with a mound of creamy mashed potatoes or polenta and tender steamed green beans.